Creme of Zucchini Soup

Creme of Zucchini Soup

This week’s featured Garden Fresh Giveaway contest entry is from Mrs. Anne Johnson, a great friend and relative of mine. This Creme of Zucchini Soup looks delicious – can’t wait to try it for myself.

5 Large or 6 medium zucchini

2 tablespoons chopped onions

1 can Campbells chicken broth OR: 2 cups water with 2 teaspoons chicken bullion (or 2 Cubes)

Basil

Tarragon

1/4 cup half & half

Tabasco to taste

1/4 teaspoon salt, if needed (I use K’s Cajun salt)

Peel Squash; cut up in broth. Add generous pinch of Basil & Tarragon, simmer until soft.

Blend in Blender, a little at a time, Pour after each into Tupperware or large jar.- Add about 1/4 Cup of Half & Half until the consistency is how you like it.

Correct Seasoning: adding more Basil & Tabasco; if needed
Better if made ahead and re-heated. Also very Delicious when served COLD !!!

Transfer to an 11 inch x 7 inch baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until vegetables are tender. Yield: 6 servings (recipe from: Taste of Home)